♡ MY OKRA RECIPE ♡

Hi, and welcome back on my blog for this week's recipe! This is the last harvest of my beloved okra burgundy, so I prepared it in my favorite way, that I'm going to share with you because it is really easy but delicious. In Italy okra is not a common vegetable and most people, just by watching, end up mistaking okra for some kind of chili pepper. Also Italian people frequently find a little gross the peculiar stickiness of this vegetable, so even if they try it once, they won't eat it a 2nd time easily...
The problem is that the few Italians trying this vegetable for the 1st time, ask the grocer (who usually is not Italian) what this vegetable tastes like and how to cook it, and the grocer, in good faith, usually answers "like zucchini" on its own taste... but it is actually not like zucchini, and so, the Italian costumer gets a bad impression, when he cooks it like he would cook zucchini and gets such a different result, both in taste and consistency (not to talk about the stickiness).
On the opposite this vegetable is so good for many different reasons: it is very easy to grow, as it needs no specific cure, makes wonderful flowers, and most of all okra is rich in vitamins, minerals and nutrients. In particular,  it seems that it contains a good amount of folic acid! And this good nutrients are to be found in that sticky fluid that not everybody appreciate.

BUT there are also recipes to enjoy this vegetable without without that strange feel of stickiness, as this one that I'm going to share with you!
The result is yummy, soft inside and crispy outside, with a spicy but also delicate taste, that I bet you are gonna love!
For this recipe you will need to do everything quite quickly, so I suggest you to prepare all the ingredients near yourself before start.

Ingredients:
- fresh okra
- 1 little bowl of instant polenta (or corn flour)
- 1teaspoon of baking powder
- 2teaspoons of curry powder
- cold sparkling water or cold beer
- 1 little bowl of breadcrumbs
- oil for frying purpose q.s.
- salt and pepper q.s.

Recipe:

1. Get ready on the fire a little fryingpan with hot oil for frying purpose. I suggest you to use something very little because you will need to make a layer of oil, deep at least 2-3cm for a perfect fry. 
2. In a little bowl make a batter with instant polenta, 1teaspoon of baking powder, 1teaspoon of curry powder, salt and pepper q.s. and enough cold sparkling water or beer (even better!!!) to make the batter creamy but not liquid. IT IS VERY IMPORTANT THAT YOU USE CORN FLOUR OR POLENTA because other kinds of flour, unfortunately, will absorb too much the sticky fluid of okra, and you will get a dampish effect which is not very yummy...  
3. In another little bowl mix together some breadcrumbs and one teaspoon of curry powder.
4. When you have all your bowls ready, prepare a dish with some absorbent paper, and when the oil is hot you can start. 
5. Do all the following very quickly, but fry no more that 3 pieces at a time: cut your okra in small pieces, dip them into the batter one at a time, and then, very quickly, roll them into some bread crumbs (again one at a time). Then fry them in the hot oil no more than 3 pieces at a time, and take them out with a skimmer as they turn golden and crispy. 
6. Let them drain on the paper and serve immediately! 

No sticky fluids, just delicious crispy vegetable bites: will you try this recipe? Let me know if you like them in the comments!
Wish you a nice weekend!